| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Mexican | Beans, Beef, Rice | 4 | Servings |
INGREDIENTS
| 3 1/2 | c | Water |
| 1 1/2 | c | Converted long grain rice; uncooked |
| 3/4 | ts | Salt |
| 2 | c | QUICK-AND-EASY CHILI |
| 1 1/2 | c | Frozen broccoli; thawed |
| 1 | cn | Whole kernel corn; 15 1/4 ounces |
| 1/2 | c | Low-fat sour cream; optional |
| 1/4 | c | Red onion; chopped/optional |
INSTRUCTIONS
1. Bring water to a boil in a 3 to 4 quart pot. Add rice and salt, reduce heat, cover and simmer 20 minutes. Remove from heat and let stand covered 5 minutes or until water is absorbed. 2. Add chili, broccoli and corn. Stir to mix well. Cal: 525 Pro: 19g Carbs: 94g Fat: 9g Sod: 999mg Recipe by: Woman's Day Posted to brand-name-recipes by "JoAnne Critten" <mcritten@wanweb.net> on Mar 27, 1998
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